1 teaspoon of Safflower oil 1 pound of pumpkin, fresh, cut in chunks, or canned pumpkin 1 Yellow onion, peeled and chopped 1 small Garlic clove, peeled & crushed 2 celery stalks, chopped 1 Stalk fresh thyme or 1/2 teaspoon of dried thyme 1/2 bay leaf 5 cups of chicken broth 1 1/2 tablespoon of Low-fat white cheese, such as cottage cheese, farmer's cheese, cream cheese or ricotta 1 tablespoon of Non-fat powdered milk 1/2 cup of parsley, chervil and chives, minced
This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered. ) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately.
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